Couscous Salad

Couscous salad made with Moroccan couscous is one of our favorite summer sides. It’s almost a no-cook salad because this type of couscous doesn’t actually cook at all: The tiny granules just need to rehydrate in hot liquid for about 10 minutes. Fluffing the grains before adding them to the salad helps each individual granule stand on its own, creating a distinctly chewy experience that contrasts with the salad’s crunchy veggies and crumbly feta cheese.

The couscous has a sweet, nutty flavor that goes well with bright dressings like lemon vinaigrette. The couscous salad recipe tastes fresh and flavorful, and it’s packed with summery vegetables like corn, cucumber and cherry tomatoes. However, don’t be limited by the veggies listed on the recipe card. Feel free to customize the couscous and salad based on what’s in season, swapping in roasted beets in the wintertime or asparagus and peas in the spring.

Couscous Salad Ingredients

• Couscous: Couscous looks like a grain, but it’s actually a pasta made from semolina (coarsely milled durum wheat). We use Moroccan couscous, the smallest form of couscous, for its light, fluffy texture.
• Broth: We cook the couscous in chicken broth to add savory flavor. Vegetable broth is a fantastic option if you prefer a vegetarian couscous salad.
• Sweet corn: The couscous and salad taste incredible with fresh corn, but frozen corn is a good alternative if corn isn’t in season. You can use canned corn in a pinch, but it won’t have the same crunchy texture.
• Cherry tomatoes: Halved cherry tomatoes are the perfect size for salad recipes. Larger heirloom tomatoes also work if they’re diced into bite-sized pieces.
• Cucumber: Cucumbers provide a refreshing crunch. Use this couscous salad recipe to experiment with different cucumber varieties, like lemon or Armenian cucumbers.
• Red onion: Red onions add a pop of color to the salad. If you don’t enjoy red onion’s pungent flavor, soak the chopped onions in cold water to reduce their bite. Or substitute another type of onion, like sweet onions or green onions.
• Feta cheese: Salty, crumbly feta enhances the texture of couscous salad. For dairy-free couscous salad, use vegan feta or omit the cheese.
• Parsley: An herb like parsley adds depth and freshness.
• Lemon vinaigrette: The bright lemon vinaigrette gives the couscous and salad a Mediterranean flavor. The dressing combines olive oil, lemon juice, dried oregano, ground cumin, salt and pepper.

Directions

Step 1: Cook the corn

Place the corn in a Dutch oven, and cover the corn with water. Bring the water to a boil. Cover and cook for six to nine minutes or until the corn is tender.

Editor’s Tip: If you’re using frozen corn, you can go ahead and skip this step. Thaw it in the refrigerator overnight, and either add it to the salad as-is or heat it in a skillet to give it some depth.

Step 2: Cook the couscous

While the corn is cooking, in a small saucepan, bring the broth to a boil. Stir in the couscous, then remove the pan from the heat. Cover and let stand for 5 to 10 minutes or until the broth is absorbed. Fluff the couscous with a fork and set it aside to cool slightly.

Step 3: Combine the salad vegetables and cheese

In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley.

Step 4: Prepare the corn

Drain the corn and immediately place it in ice water. Drain off the water and pat the corn dry. Cut the kernels from the cobs.

Editor’s Tip: Check out the video below for our Test Kitchen’s mess-free corn-cutting method. We balance the ear on the center of a fluted tube pan, allowing the tall-sided bowl to catch the kernels as they’re cut.

Step 5: Combine the couscous and salad vegetables

Add the corn to the cucumber mixture. Stir in the couscous.

Step 6: Make the dressing

In a small bowl, whisk the oil, lemon juice, oregano, cumin, salt and pepper. Pour the dressing over the couscous mixture and toss to coat. Serve immediately, or cover and refrigerate until chilled.

Couscous Salad Variations

• Change the vegetables: You can mix and match almost any vegetable to make this couscous salad recipe. Tomatoes, corn and cucumbers are fantastic in the summertime, as are other summer vegetables like bell peppers. In the fall, try using roasted mushrooms, shaved Brussels sprouts and celery. In the winter, look to roasted beets and sweet potatoes. And in the spring, use grilled asparagus, baby carrots and radishes.
• Include flavorful additions: Add fresh herbs like oregano, basil or mint. Give the salad a creamy finish with diced avocado or fresh mozzarella pearls. Add a little tang with pickles, pepperoncini or marinated artichokes. Include salty additions like kalamata olives or capers. The possibilities are endless!
• Add protein: Stir in chickpeas (aka garbanzo beans) to add vegetarian protein, or top the salad with shredded chicken, pan-seared steak or grilled shrimp to turn the side into a filling main meal.
• Swap the dressing: Use your favorite homemade salad dressing, like Greek salad dressing or a creamy tahini dressing.
• Use another grain: Swap in gluten-free quinoa to make quinoa salad, or use bulgar to give the salad a tabbouleh vibe. For a grain-free, low-carb version, try swapping in cauliflower rice.

How to Store Couscous Salad

Store couscous salad in an airtight container in the refrigerator for up to five days. The couscous will soak in the dressing over time, so you may want to refresh the salad by tossing it with extra dressing just before serving.

Can you make couscous salad ahead of time?

Like other easy pasta salads, this couscous salad recipe almost tastes better if it’s made ahead. Even an hour in the fridge will help the flavors from the lemon dressing soak into the couscous, giving the salad a more fulfilling taste. Store the salad in a covered container in the refrigerator until you’re ready to serve.

Couscous Salad Tips

Can you use different kinds of couscous?

You can use any type of couscous in this recipe. We use Moroccan couscous for its fluffy, delicate texture and quick preparation. You could substitute pearl couscous (aka Israeli couscous), if you like. These grains are larger and will create a salad with a chewier, heartier texture. However, pearl couscous takes longer to cook. Refer to the package directions for cooking details, or borrow the cooking method from one of these couscous recipes.

What do you serve with couscous salad?

Serve this summery couscous and salad as a side dish for a grilled main like grilled pork chops or grilled tuna steak. Or pair it with a Mediterranean-inspired dish like chicken pitas, falafel or lamb chops.